My friend Amanda sent me this recipe to post. I can't wait to try it! Sauce: 1/4 cup butter 1 3/4 cups catsup 1/4 cup mustard, yellow 1/4 cup white vinegar 1/2 teaspoon chopped garlic 1/2 teaspoon red pepper, crushed 1/2 fluid ounce Liquid Barbecue Smoke® 1 fluid ounce worcestershire sauce 1/2 fluid ounce Tabasco sauce 1/2 tablespoon fresh lemon juice 1/4 cup dark brown sugar Stew: 1/4 cup butter 3 cups small potatoes, diced 1 cup onion, diced 40 fluid ounces chicken broth 1 pound chicken, baked, dark & white meat 8 ounces pork, smoked 8 1/2 ounces peas, early 29 fluid ounces stewed tomatoes, chopped, with liquid 12 ounces baby lima beans, canned 1/4 cup liquid Barbecue Smoke® 14 1/2 ounces creamed corn, canned
First, make the sauce. Melt butter in a 2 quart sauce pan over low heat. Add catsup, mustard, and white vinegar. Blend until smooth. Add other sauce ingredients, except brown sugar. Blend until smooth, then add brown sugar. Stir constantly, increase heat to simmer for approx 10 minutes. DO NOT BOIL. In a 2 gallon pot, over low heat, melt 1/4 pound of butter. Add potatoes through smoked pork. Bring to a rolling bowl, stirring until potatoes are near done. Next, add peas through creamed corn plus the prepared sauce. Slow simmer for 2 hours. If it tastes smokey, add a little more chicken broth. Servings: 16
Here is the recipe for the Candy cane fudge: 2 (10 oz. each) packages vanilla baking chips 1 can (14 oz.) sweetened condensed milk 1/2 teaspoon peppermint extract 1 1/3 cups crushed peppermint candy canes Red food coloring
Line an 8" square pan with foil and grease foil well. Mix together the baking chips and sweetened condensed milk in a pan over medium heat. Continuously stir until melted and smooth. Stir in the extract, food coloring (add drops until desired color is reached), and crushed candy canes. Sprinkle with additional crushed candy canes if desired. Spread mixture in the pan, let cool completely and cut into squares.
6 C frozen, loose-pack shredded hash browns, thawed 2/3 C butter, melted 2 C diced fully cooked ham 2 C shredded cheddar cheese 1/2 C diced green pepper (we omitted this for our brunch) 8 eggs 1 C milk1 t. salt ½ t. pepper
Thaw hash browns. Press hash browns between paper towels to remove excess moisture. Press into the bottom and sides of an ungreased 9x13 pan. Drizzle with butter. Bake at 425 degrees for 25 minutes. Combine the ham, cheese, and green pepper. Spoon over crust. In a small bowl, beat eggs, milk, salt, and pepper. Pour over all. Reduce heat to 350 degrees and bake for 25-30 min. or until knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Recipe from 5th ward Christmas party
3 pktsunsweetened raspberry punch powder 4 C sugar (or if you can only find sweetened raspberry punch powder, decrease sugar to 1 C.) 4 C warm water 1 46-oz. can pineapple juice 1 12-oz. can frozen lemonade 6 oz. lemon juice 3 10-oz. pkgs. Frozen raspberries 1 2-liter bottle carbonated lemon-lime beverage
In a large container dissolve raspberry punch mix and sugar in warm water. Add pineapple juice, lemonade, lemon juice, and raspberries. Stir til blended. Pour into large freezer containers or Ziploc bags and freeze. When ready to serve, thaw some and break up with fork. Pour into punch bowl or individual cups and add lemon-lime beverage. Recipe from 5th Ward Christmas party
1 16 0z. frozen mixed vegetables(broccoli, cauliflower, carrot mixture) 1 lg. onion 1 can cream of chicken soup 1 1/2 c. croutons 1 c. sour cream
Thaw frozen vegetables and saute with butter about 3 minutes. Add soup and sour cream. Mix well. Add 1 c. croutons and mix. Pour into buttered 1 1/2 quart casserole dish. Heat remaining croutons in 1 Tbsp. butter or margarine until coated. Sprinkle these over top of casserole. Bake at 350 for 30 minutes or until bubbly. Serves 4-6.
1/4 cup KRAFT Zesty Italian Dressing 1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces 1/4 cup flour 1/4 cup tomato paste 1 can (14-1/2 oz.) diced tomatoes, undrained 1/2 cup beef broth 1 cup chopped green peppers (about 1 medium) 1/2 cup shredded Swiss Cheese
Heat dressing in large nonstick skillet on medium-high heat.
Meanwhile, coat steaks evenly with flour; gently shake off
excess flour. Add to skillet; cook 2 to 3 min. on each side or
until each steak is browned on both sides. Remove from heat;
cover to keep warm. Combine tomato paste, tomatoes and
broth in slow cooker. Add steaks and peppers; cover with lid.
Cook on high 3 to 4 hours. Sprinkle with cheese just before
2 c. flour 1 c. sugar 1 1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1/4 c. butter or margarine 1 tsp. grated orange peel 3/4 c. orange juice 1 well beaten egg 1 c. fresh cranberries, coarsely chopped 1/2 c. walnuts
Sift together dry ingredients. Cut in butter. Combine orange peel, juice and egg. Add to dry ingredients mixing just to moisten. Fold in berries and nuts. Turn into greased loaf pan. Bake at 350 for 60 minutes. Cool. Wrap and store overnight. Cuts easier if refrigerated.
3/4 cup butter, melted 1/2 cup unsweetened cocoa powder 1 cup sugar 2 large eggs 2 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 6-oz. bag semisweet chocolate chips 3/4 cup confectioners' sugar
In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract. In a medium sized bowl, stir the flour, baking powder, baking soda and salt. Slowly mix in the wet ingredients, then stir in the chips. Refrigerate for 2 hours or overnight. Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll in confectioners' sugar. Bake for 10 to 12 minutes. Set baking sheet on wire rack for 5 minutes. Lightly dust the cookies with the remaining confectioners' sugar. Makes 25 to 35 cookies.
2 (8 ounces) packages cream cheese, softened 2 eggs, beaten 1 teaspoon vanilla 3/4 cup sugar 1 tablespoon lemon juice 18 vanilla wafers 1 (21 ounce) can cherry pie filling
In large bowl beat together cream cheese, eggs, vanilla, sugar, and lemon juice. Put 18 paper baking cups into muffin tins. Place 1 vanilla wafer in bottom of each cup. Pour batter into muffin tins. Bake at 350 for 12 to 15 minutes. When cool, top with cherry pie filling. Makes 18 mini-cheesecakes.
This is an AWESOME soup recipe given to me by my friend Trisha Brady. I had it at a dinner I went to last night and couldn't stop eating it! It is so good.
4 cups canned whole tomatoes crushed(or one large 28 oz. can is what I used) 4 cups tomato juice 14 fresh washed basil leaves 1 cup heavy cream 1/4 lb(1 stick) sweet unsalted butter Salt to taste 1/4 tsp cracked black pepper
Combine tomatoes and tomato juice in sauce pan. Simmer for 30 minutes. Puree along with basil leaves in small batches in blender or food processor. Return to sauce pan and add cream and butter while stirring over low heat. Add pepper. Sprinkle with parmesan cheese before serving. Yields 8 servings.
Note: To save time, I just put the basil, tomato juice and crushed tomatoes in the blender first(separated in two batches since not all of it will fit in a blender), then poured into the sauce pan and stirred over low heat. Then I followed the rest of the recipe. I found it hard to cook the tomatoes/juice and then transfer the hot tomato mixture to the blender and then back to the pan.
2 cups cooked, diced turkey 1 6 oz. package wild rice mix 1/2 cup chopped celery 2 tablespoons chopped onion 1 4 oz. can sliced mushrooms, drained 1 can cream of chicken 1 teaspoon Worcestershire sauce 1 1/4 cup water 1/4 cup slivered almonds
Preheat oven to 35o. Combine turkey and wild rice mix(including contents of seasoning packet). Add remaining ingredients. Pour into 1 1/2 quart casserole dish. Bake covered for 45 minutes. You could also use chicken instead of Turkey.